| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 6 | Servings | ||
INGREDIENTS
| 1 | c | Dried lentils |
| 1 | lb | Cod fillet, cut into 1" (2.5 cm) squares |
| Lots of diced vegetables (carrots, potatoes, onions, turnip, celery, green beans, tomatoes, …) | ||
| 1/4 | c | Orange juice |
| 2 | tb | Sunflower or green olive oil |
| 1 | tb | Dried parsley |
| 1 | Bay leaf | |
| 1/4 | ts | Ground black pepper |
| 1/4 | ts | Thyme |
| 1/8 | ts | Tarragon |
INSTRUCTIONS
** Procedure ** 1) Place the lentils and 5 cups of cold water into a slow cooker (about 4 quart or 4 litre size) or crock pot. Cook on low overnight. 2) At breakfast, add the spices, oil, and enough vegetables to fill the pot to no closer than 8 cm (3 inches) below the top. Then add enough cold water to cover everything, plus 1 cm (1/2 inch). Cook on low for 5 hours. 3) Add the fish (the fish should be completely immersed in the liquid), and then cook on low for another 4 to 5 hours. 4) A few minutes before serving, remove the bay leaf and mix in the orange juice. Serve with salad and whole grain bread. : ** Variations ** Substitute haddock, pollock, hake, cusk, clams, or lean back bacon (diced) for some or all of the cod. Back bacon should be put in the slow cooker in step #2, at the same time as the vegetables. Note: Frozen fish should be thawed overnight in the refrigerator. Contributed by: Walter Brown, ab684 September, 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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